Every time I pass by the International Hotel, I can't help but queue up, not for the butterfly puff pastry, which is said to be the best in Shanghai, but only for the moss-striped crab shell yellow.
But not every time you can get what you want, because it is not a Netflix relationship, this snack is every time placed in an inconspicuous corner, but I am y in love with the flavor.
In order to satisfy my appetite at any time, I refer to the method of the masters in the kitchen to make the Soviet-style moon cake, the filling has been improved, and the flavor is really similar to the seaweed crab shell yellow of the International Hotel.
This recipe made 21 mooncakes.
Ingredients ?
I. Filling
White bean paste 300g
Seaweed powder 50g
Pine nuts 60g
Maltose 50g
Salt 10g
Corn oil 100g
Two, Crust material
Medium gluten flour 150g
Low gluten flour 150g
Lard (refrigerated) 120g
Sugar 12g
Salt 3g
Pure water 85g
Three, shortening materials
Low gluten flour 200g
Lard 100g
Decoration
Egg yolk 1pc
Pure water 5g
Few lentils
Su-Style Seaweed Pine Nut Mooncake ?
Weigh all the ingredients of the filling recipe, put them into a cooking container and mix well.
Divide the filling into 25g balls and set aside
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Put all the ingredients of the oil crust into the bread machine and knead, I kneaded it twice for 20 minutes, then take it out, wrap it with plastic wrap and let it relax for 30 minutes
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Put the ingredients of the shortcrust pastry into the bread machine and knead by hand until it forms the dough. Mix the ingredients and knead the dough by hand until it forms a ball. Divide the kneaded dough into small balls of 15g each and refrigerate.
After the pastry is fully loosened, wrap the shortening into the pastry and roll it out with a rolling pin three times horizontally and vertically, then loosen it for 10 minutes
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Roll the loosened pastry (if there are any broken spots, use dry low-flour flour to make up for it), wrap it in the filling, and then close the mouth.
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Surface coated with egg yolk water, ask to be coated twice, and then sprinkled with lentils into the oven to bake, my oven is set to 200, bake for 15 minutes, and then continue to bake for 10 minutes on the other side of the coloring that's good
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Because of my poor sealing of the oven, every time I bake things are always cooked inside fast, and near the door of the oven cooked slow!